Modern Restaurant Management

DECEMBER 16, 2019

While restaurant sales were lower for November of 2018, November of 2019 did not include the same holiday headwinds. This edition of Modern Restaurant Management (MRM) magazine's Research Roundup features the great gift of a restaurant gift card, learning about event professionals, top QSR traffic and digital ordering strategies.

2019 128

2019 Compost Mobile Ordering Point of Sale 128

Modern Restaurant Management

AUGUST 25, 2023

One study from 2019 from HUI Research suggests that music is not only a key part of creating a restaurant’s brand experience, but choosing the right music can actually lift sales by almost 10 percent. The first is communication technology, like paging to communicate to guests or back of house communications for personnel and management.

Design 166

Design Front of House Back of House Customer Experience 166

7 Shifts

DECEMBER 8, 2020

47% of restaurants were negatively affected by employee turnover in 2019, with less than a third of restaurateurs reporting that turnover had no impact on their business. Engaged employees are also less likely to turnover. With an average cost of $3,500 when an employee leaves, it’s something restaurateurs can’t afford.

Front of House 370

Front of House Social Media Employee Relations Back of House 370

Modern Restaurant Management

MAY 20, 2021

Restaurants that once employed full front of house operations, quickly turned into crews of kitchen and expeditor staff only, employing sometimes 25-50 percent of their original staff. The closure and restriction of dine-in operations has had a devastating impact on the industry. Roles shifted too.

Technology 189

Technology Front of House Back of House Healthcare 189

Modern Restaurant Management

JULY 19, 2021

Labor markets were tight in the years prior to the pandemic, with nearly a million restaurant and hospitality jobs going unfilled as recently as 2019 , when Forbes sounded the alarm that “the ultimate service industry is experiencing epic problems in finding people to work.”

Guest Recovery 203

Guest Recovery Recruiting Front of House Customer Service 203

Modern Restaurant Management

OCTOBER 27, 2022

Whether it's personalizing the drive-through experience or reliably managing store hours, a strong network can power the restaurant management tools and apps that QSRs need to streamline front- and back-of-house operations, enhance dining experiences, and keep guests happy. Easing Customer and Employee Friction.

Mobile Ordering 197

Mobile Ordering Online Ordering Front of House Fine Dining 197

Bottleneck Management

SEPTEMBER 2, 2021

Migdalia ‘Miggy’ Rodriguez’s career with Bottleneck Management began in 2016 as a server at Old Town Pour House in Chicago and after only four years she was promoted to General Manager. In April 2019, Miggy was offered the General Manager position at Old Town Pour House in Chicago and was also pregnant with her next child.

Front of House 148

Front of House Website Management Coaching 2016 148

Modern Restaurant Management

MARCH 31, 2022

Simply put, the experience should look, feel, smell, and sound differently from their last visit in 2019. To get a pulse on QSR trends in 2022, Modern Restaurant Management magazine reached out to David Vance, Vice President of QSR at Mood Media, an on-premise media solutions company dedicated to elevating the customer experience.

Employee Relations 189

Employee Relations Back of House Front of House Customer Experience 189

Black Box Intelligence

NOVEMBER 17, 2022

On the guest count front, there continues to be good and bad news. Calculated on a 3-year basis, same-store sales growth during October (compared to October 2019) revealed all industry segments are maintaining positive growth for the fourth consecutive month. In fact, October’s same-store sales growth of +5.2% in October, a 0.4

Front of House 74

Front of House Fast Casual Back of House Fine Dining 74

Modern Restaurant Management

APRIL 7, 2023

Restaurant equipment directly affects the customer experience and operating efficiency from the quality of food offered, the food preparation time and the front and back of house staff levels required to properly service the customer. In 2019, Lending Express conducted a survey where 7.5

Cash Management 100

Cash Management Equipment Front of House Small Business 100

Modern Restaurant Management

OCTOBER 22, 2020

New restaurant and food businesses are opening at pre-pandemic levels, with the number of new openings increasingly more in line with 2018 and 2019 volumes, according to third quarter data for the Yelp Economic Average (YEA) report. There were only 100 fewer new restaurant openings in September of this year, compared to September 2019.

Food Supply 198

Food Supply 2019 Food Truck Back of House 198

EATER

JULY 7, 2023

To make the case for service fees, many restaurateurs have insisted that they’re a way to make pay more equitable between front-of-house workers like hosts and servers and kitchen workers like line cooks and dishwashers. Now, the fees have inspired a lawsuit at Los Angeles hot spot Jon & Vinny’s.

Front of House 96

Front of House Back of House Customer Service Restaurant Law 96

Modern Restaurant Management

MAY 22, 2020

Located about 50 miles west of Chicago, The Milk House in Pingree Grove, IL sees a regular uptick in traffic every spring and into summer. The Milk House immediately transitioned to in-house delivery and curbside pickup only. Delivery at Crusin' is being handled in-house by the phone and wait staff.

Front of House 163

Front of House Customer Service 2003 Delivery 163

Modern Restaurant Management

FEBRUARY 16, 2021

billion from the same period in 2019. As President of the Food & Delivery segment of Novolex, I’ve had a front seat to these dramatic changes, and to the challenges facing the industry as it struggles to survive and adapt. billion in revenue from April through September of 2020—compared with $2.5

Food Safety 223

Food Safety Recycling Restaurant Law Front of House 223

Modern Restaurant Management

JANUARY 5, 2022

From 2019 to 2021, the number of customers using food delivery apps rose by 21 percent , and this number is expected to grow another 22 percent by 2023. Limited staffing during the pandemic has shown operators how technology can streamline front- and back-of-house operations, providing much-needed support for even the smallest shift teams.

Technology 167

Technology Front of House Online Ordering Back of House 167

Black Box Intelligence

DECEMBER 16, 2022

All industry segments were able to achieve positive same-store sales growth during November when compared to their sales for the same month back in 2019, which undoubtedly is welcome news for the industry. In October, front-of-house hourly staffing was down just 2% from October of 2019. year over year in November.

Fast Casual 78

Fast Casual Point of Sale Front of House Fine Dining 78

Sante

MARCH 21, 2020

Mont Gravet Rosé 2019. Hess Select California Rosé 2019. Domaine Bousquet Rosé 2019. Teaser: Ushering in spring with some delightful rosés from around the world. Spring has finally arrived and quietly entered a world filled with chaos and uncertainty. Alcohol: 12.5%. Nice structure and balance.

Front of House 130

Front of House Vineyard Outdoor Back of House 130

Perfect Daily Grind

DECEMBER 20, 2022

Throughout the 16th century, many coffee houses opened across the Middle East, including in Lebanon. People would meet in coffee houses to discuss social, political, and spiritual issues. Like many other Middle Eastern countries , Lebanon has a rich history of coffee consumption. Read on for more of their insight.

Front of House 166

Front of House Café Back of House Beverage 166

Modern Restaurant Management

JUNE 15, 2021

By improving customer loyalty and increasing revenue through the smart use of technology from the public-facing part of the business all the way to the back-of-house prep, sourcing, and staffing. When the pandemic hit, many restaurants focused on expenses. Menus were trimmed to a fraction of original size.

Technology 203

Technology Loyalty Program Front of House Online Ordering 203

Modern Restaurant Management

APRIL 20, 2020

For starters, we are modeling a smaller restaurant with less front and back of the house staff. So, if you expect to reopen in June, then use the June 2019 numbers to determine the cash reserves needed to reopen in June 2020. How will restaurants reopen and what will it look like when they do? Two months of rent and utilities.

Front of House 210

Front of House Back of House Reservations Seating 210

Modern Restaurant Management

OCTOBER 30, 2020

This figure can go up for management staff, which costs $10,361 on average in 2019. In all likelihood, you already have a robust tech stack that might include a kitchen display system (KDS), a r estaurant management platform for your front-of-house needs, or a point of sale system. Before global lockdowns, the U.S.

Front of House 197

Front of House Point of Sale Technology Back of House 197

7 Shifts

NOVEMBER 29, 2022

But we kept the back-of-house revenue share program for our kitchen teams, where regardless of what position you work in the kitchen, you get a certain percentage of revenue earned. And I thought you know, I shouldn't be the one standing in front of people taking more money home. Table of Contents. Tip management constantly evolves.

BOH 195

BOH Restaurant Law Back of House Front of House 195

Sante

OCTOBER 26, 2019

Event date: November 13, 2019 (All day). This industry educational summit is for those on their way to the prestigious and varied designation levels of sommelier or certified wine specialist, front-of-house staff looking to broaden their professional know-how, or self professed vinofiles with an amateur obsession.

Front of House 100

Front of House Education Certification Beverage 100

7 Shifts

JULY 27, 2023

Jason Hammel opened Lula Cafe in Chicago's Logan Square neighborhood back in 1999. More than 20 years later, the award-winning farm-to-table institution is one of the city's most celebrated restaurants. For an industry with a high rate of first-year closures, Lula Cafe's longevity is a testament to what Hammel calls a youthful mindset.

Communication 195

Communication Front of House Education Back of House 195

Black Box Intelligence

NOVEMBER 17, 2022

On the guest count front, there continues to be good and bad news. Calculated on a 3-year basis, same-store sales growth during October (compared to October 2019) revealed all industry segments are maintaining positive growth for the fourth consecutive month. In fact, October’s same-store sales growth of +5.2% in October, a 0.4

Front of House 40

Front of House Fast Casual Back of House Fine Dining 40

Modern Restaurant Management

SEPTEMBER 23, 2021

“Amid all of the economic upside and the changes that are propelling the sector into new territory on multiple fronts, there are also numerous disruptive trends that, if not aptly adapted to, can become make-or-break factors for a franchise-based business,” cautions Jimmy St. . GDP by 2021 year end. According to St.

Franchise 193

Franchise Franchising Front of House Food Truck 193

Black Box Intelligence

SEPTEMBER 16, 2022

High Prices, Large Check Growth Fuels Increase in Sales Despite Declines in Traffic . Restaurant same-store sales growth was +5.3% for August – the strongest same-store sales growth since March and a significant increase of 4.6 percentage points over July 2022’s growth rate. Same-store traffic growth for the restaurant industry was -1.9%

Fast Casual 68

Fast Casual Point of Sale Front of House Fine Dining 68

EATER

AUGUST 13, 2020

Peaches Hot House’s fried chicken packaged to-go. But despite of all of this, Peaches Hot House is busier than ever. Even if it’s a busy night, you can only seat so many people,” says Damian Laverty-McDowell, the company chef for B + C Restaurants, the group that owns Peaches Hot House. 15 gallons of cocktails.

Front of House 101

Front of House Back of House Point of Sale Fast Casual 101

Black Box Intelligence

FEBRUARY 18, 2022

In many restaurants the front of house (FOH) and back of house (BOH) can seem like two completely different worlds. compared to 39 in 2019. Kitchens, on the other hand, are operating at high capacity, so that’s why BOH staffing levels haven’t dropped as significantly as the front of the house.

FOH 40

FOH BOH Front of House Back of House 40

EATER

APRIL 10, 2024

Tomekah George Wonder’s big idea for food delivery is to own every aspect of the process, from recipe development to the moment it ends up at your door A few weeks ago, chef JJ Johnson launched a new restaurant concept in downtown Brooklyn. Locked in the kitchen” is hyperbole, but the micrograms aren’t. It’s why the recipes are so perfect,” he adds.

Delivery 137

Delivery Cash Management Point of Sale Back of House 137

Modern Restaurant Management

MAY 8, 2020

Faced with the stark reality of closed dining areas, people working from home, and home-cooked meals, COVID-19 will force a radical rethinking of Quick Service Restaurant (QSR) marketing. It’s no longer about smack downs over who has the best coffee, the world class burger or the most delicious fried chicken sandwich.

Marketing 177

Marketing Franchise Franchising Social Media 177

Marketing4Restaurants

APRIL 1, 2021

The entry of DoorDash into Australia in 2019 confounded many industry experts with the market clearly not big enough for 4 or even 3 competitors, however what is even more confounding was the ability of DoorDash to overtake Deliveroo and relegate it to 4th position. Deliveroo in Australia. Many of these risks remain extant in other markets.

Sustainability 111

Sustainability Delivery Front of House Back of House 111

Modern Restaurant Management

JANUARY 12, 2022

This edition of MRM Research Roundup features evolving guest relationships, views on restauarant tech, employee desires and wedding trends. The Pandemic Has Permanently Altered the Consumer-Restaurant Relationships. Investment in delivery and mobile ordering pays off. 71 percent rely on delivery for 11 percent or more of sales.

2022 215

2022 Mobile Ordering Guest Recovery Point of Sale 215

Aaron Allen & Associates

JULY 29, 2022

Already in 2019, restaurants were not able to pass inflationary costs on to consumers (back then, the average restaurant price increase was 3.1% Restaurant robotics is a term that is used to describe the use of technology in restaurants to automate certain tasks. How Robots Are Changing the Restaurant Landscape. and food at 5%).

Front of House 64

Front of House Back of House 2022 Kitchen Safety 64

Modern Restaurant Management

MAY 7, 2020

Many restaurateurs who have previously been hesitant to incorporate these technologies into their front of house experience will revisit the use of these systems, leveraging their tool set to help them manage reduced capacities, minimize crowding and waits around their host stands and bars, and improve turn times to maximize revenue on each table.

Food Safety 192

Food Safety Mobile Ordering Front of House Seating 192

The Wine Knitter

MARCH 19, 2020

SRP: $8 Photo credit: Penny Weiss Mont Gravet Ros é 2019 This wine is from Pays d’Oc, France and is made with 100% Cinsault. SRP: $12 Photo credit: Penny Weiss Hess Select California Ros é 2019 Made with 100% Pinot Noir, this juicy and crisp wine has red berry and floral aromas. Alcohol: 12.5% Nicely balanced.

Front of House 78

Front of House Vineyard Outdoor Back of House 78

Modern Restaurant Management

NOVEMBER 30, 2020

Perhaps the biggest question on restaurateurs’ minds right now is: “Do I plan for the 2021 I was expecting, or can I just go back to 2019?” ” After all, the news is swarming with stories about vaccines that seem to be working. ” Worry not. Curbside Appeal. Curbside became a thing during the pandemic.

2021 189

2021 Kitchen Safety Food Safety Consumer Goods 189